St. Peters-Style Pulled Pork Sliders with Tangy Coleslaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini pulled pork sliders inspired by local family fun center fare, topped with a refreshing homemade coleslaw for a balanced bite of smoky, tender meat and crunch. This american-inspired pork ready in about 315 minutes pairs boneless pork shoulder, smoked paprika, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 300 min Serves 12 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Mix 1 tbsp smoked paprika, 2 tbsp brown sugar, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder in a small bowl. Rub this spice mix evenly over 2 lbs boneless pork shoulder.
  2. Step 2: Place the pork shoulder in a slow cooker and pour 1/4 cup apple cider vinegar over the top. Cook on low for 8 hours or high for 4-5 hours until the pork is tender and easily shredded.
  3. Step 3: While the pork cooks, prepare the coleslaw by combining 2 cups shredded green cabbage, 1 shredded medium carrot, 1/3 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp honey, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Mix thoroughly and chill.
  4. Step 4: When the pork is done, shred it with two forks and stir in 1 cup bbq sauce until well combined.
  5. Step 5: Lightly toast 12 slider buns. Assemble each slider by placing a generous scoop of pulled pork on the bottom bun, topping with a spoonful of the tangy coleslaw, and capping with the top bun.

Equipment for this recipe

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Frequently asked questions

How long does St. Peters-Style Pulled Pork Sliders with Tangy Coleslaw take to make?

Total time is about 315 minutes (15 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover St. Peters-Style Pulled Pork Sliders with Tangy Coleslaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless pork shoulder from drying out.

Can I substitute ingredients in St. Peters-Style Pulled Pork Sliders with Tangy Coleslaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale St. Peters-Style Pulled Pork Sliders with Tangy Coleslaw for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with St. Peters-Style Pulled Pork Sliders with Tangy Coleslaw?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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